New Potato & Pea Salad

From EatingWell: March 1998, EatingWell for a Healthy Heart Cookbook (2008)

Try using a variety of colorful potatoes in this pretty spring dish.

READER'S COMMENT:

"I would add much more chopped onions and celery; or add chopped bacon if ham is not available; One could also add chopped broccoli or other veggies; One could add yogurt and mayo together as an alternative. "

Makes: 8 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

New Potato & Pea Salad

Dressing
1/4 cup dry white wine
2 tablespoons canola, or extra-virgin olive oil
3 tablespoons coarse-grained mustard
1/2 cup finely chopped shallots
1/4 cup chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Salad

2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces
Salt & freshly ground pepper, to taste
2 cups fresh or frozen peas, (see Note)
2 tablespoons lemon juice

Preparation

To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper.
To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat.
Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.

Note: One pound of peas in the pod yields 1 cup shelled peas.

Nutrition

Per serving: 170 calories; 5 g fat ( 0 g sat , 3 g mono ); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 85 mg sodium; 640 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv), Potassium (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 fat

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